Make-Ahead Chicken Enchilada Casserole

by SundayPrepCo
Prep: 20m
Cook: 50m
poultry
Make-Ahead Chicken Enchilada Casserole - Image

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Ingredients
Servings:10
4 1/2cuprotisserie chicken
28ozgreen enchilada sauce
1 1/4cupsour cream
9corn tortillas
4cupMonterey Jack cheese
parsley
Nutrition Facts

Per serving

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Instructions
  1. 1

    Prep and preheat

    Preheat the oven to 375 degrees F. Shred the rotisserie chicken into bite-size pieces (about 4-1/2 cups). Cut the corn tortillas into 1-1/2-inch pieces and shred the Monterey Jack cheese if it isn't already.

  1. 2

    Layer the casserole

    Grease a 13x9-inch baking dish. Layer in half of each of the following, in order: chicken, green enchilada sauce, sour cream, tortilla pieces and cheese. Repeat the layers, starting with chicken and finishing with the cheese on top.

  2. 3

    Bake and rest

    Bake, covered, for 40 minutes. Uncover and bake until bubbly, about 10 minutes longer. Let it stand 15 minutes before serving so it sets up and scoops cleanly. Sprinkle with fresh minced parsley if you like.

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Make-Ahead Chicken Enchilada Casserole

Created by: SundayPrepCo

Prep Time: 20m
Cook Time: 50m
Servings: 10

Ingredients

  • 4 1/2 cup rotisserie chicken
  • 28 oz green enchilada sauce
  • 1 1/4 cup sour cream
  • 9 corn tortillas
  • 4 cup Monterey Jack cheese
  • parsley

Instructions

  1. Prep and preheatPreheat the oven to 375 degrees F. Shred the rotisserie chicken into bite-size pieces (about 4-1/2 cups). Cut the corn tortillas into 1-1/2-inch pieces and shred the Monterey Jack cheese if it isn't already.
  2. Layer the casseroleGrease a 13x9-inch baking dish. Layer in half of each of the following, in order: chicken, green enchilada sauce, sour cream, tortilla pieces and cheese. Repeat the layers, starting with chicken and finishing with the cheese on top.
  3. Bake and restBake, covered, for 40 minutes. Uncover and bake until bubbly, about 10 minutes longer. Let it stand 15 minutes before serving so it sets up and scoops cleanly. Sprinkle with fresh minced parsley if you like.

Notes & Tips

This is a real Sunday-prep workhorse: it makes 10 generous servings and only tastes better once the flavors settle. Keep leftovers covered in the fridge for 3 to 4 days. It also freezes beautifully for up to 3 months, baked or unbaked. To freeze, cool it completely, wrap tightly, and thaw overnight in the fridge before reheating. Reheat the whole pan in a 375-degree oven until warmed through, or microwave single portions. Stir a drained can of black beans into the chicken layer if you want to stretch it even further across the week.